Hello! It’s been awhile since I’ve posted. We have been taking what weekends we could to hike in the Northwest. Last weekend we hiked Latourell Falls outside of Portland.
Since we like to hike and eat, I’ve been working on recipes. The weather has been markedly colder, so today was Shepherd’s Pie. I look for as many shortcuts as possible with other people’s recipes, and it was this recipe that inspired me to do a different version.
Easy Lentil-Mushroom Shepherd’s Pie
In a rice cooker, cook 1 cup of lentils and 1 cup of rice; add can of diced tomatoes if you wish. Once cooked, set aside.
Peel and dice 10 potatoes, boil and mash for topping.
In oven-proof sauté pan, sauté sliced mushrooms (I buy a box already chopped in grocer’s cold case) and add bags of frozen chopped onion and your frozen vegetables of choice. Add oregano, garlic and onion powder to taste. I also used 2 tablespoons Mrs. Dash’s table seasoning for more of a fall flavor. You can sauté the mix in vegetable broth or a no-beef broth. Happy Herbivore has a recipe for no-beef broth in her cookbooks.
Once your vegetables are cooked, add the rice, tomatoes and lentils mixture and top with a layer of mashed potatoes. Put pan in oven and bake at 375 for 15-20 minutes to brown the potato topping.